Monday, November 26, 2007

TENDER POTATO BREAD - DARING BAKERS

This is my second troubleless challenge as a "Daring Baker" (see link) and once again, I had lots of fun while taking it. The recipes chosen are invariably captivating and it is always a totally unique and fulfilling experience which makes you learn a lot about baking and which helps you surpass your fears in order to wash away any leftover reluctances and push you outside of your comfort zone...

This month's (November) hostess is Tanna at "My Kitchen In Half Cups" (USA). She proposed a very interesting, addictive and extremely scrumptious savory recipe that pleased us all and made us very cstatically ehappy.

This "Tender Potato Bread" was a real hit. I have rarely eaten such a delicate bread with an exhilarating consistency and taste that makes you gasp in surprise. It is a bit as if I had attained the breadmaking-Nirvana. It's texture is really uniquely smooth and magically elastic. Flavor-wise, i his bread is definitely hallucinatingly luscious. Undescribable!

With my dough, I decided to make one big "Focaccia" with olive oil, rosemary and "Fleur de Sel de Guérande". It was gorgeously tender and made perfect sandwiches which I filled with mozzarella, Black Forest raw ham, ham, raw onion rings and basil. I also baked a batch of breathtaking "Cheese Rolls" that contained grated Gruyère, cream cheese, caraway seeds, onion powder and ground black pepper. Fantastic!

I can only recommend you to test that amazing dough and bake this brilliant bread. After having tried it, your life will never be the same again!!!

Method For the dough:1. Put the potatoes and 4 cups water in a sauce pan and bring to boil.2. Add 1 teaspoon salt and cook, half covered, until the potatoes are very tender.3. Drain the potatoes, save the potato water and mash them well.4. Measure out 3 cups (~700ml) of the reserved potato water. Add extra water if needed to make 3 cups.5. Place the water and mashed potatoes in the bowl you plan to mix the bread dough in. Let cool to lukewarm (70-80°F/21 - 29°C) - stir well before testing the temperature.6.Mix and stir yeast into cooled/lukewarm water and mashed potatoes and let stand 5 minutes.7. Then add 2 cups of unbleached all-purpose flour to the yeast mix and allow to rest several minutes.8.Sprinkle in the remaining 1 tablespoon salt and the softened butter. Mixwell.9. Add the 1 cup whole wheat flour, stir briefly.

10. Add 2 cups of the unbleached all-purpose flour and stir until all the flour has been incorporated (at this point you have used 4 cups of the possible 8 ½ cups suggested by the recipe).11. Turn the dough out onto a generously floured surface and knead for about 10 minutes incorporating flour (the 4 1/2 cups left) as needed to prevent it from sticking.12. Place the dough in a large clean bowl or the rising container of your choice, cover with a tea towel, plastic wrap or lid, and let rise about 2 hours or until doubled in volume.13. Turn the dough out onto a well-floured surface and knead gently several minutes. It will be moist and a little sticky.Method for forming the Bread:14. Divide the dough into 2 unequal pieces in a proportion of one-third and two-thirds (one will be twice as large as the other). Place the smaller piece to one side and cover loosely.

15. To make the focaccia: Take the biggest piece of dough and flatten it out to a rectangle about 10 x 15 inches with your palms and fingertips. Tear off a piece of parchment paper or wax paper a little longer than the dough and dust it generously with flour. Transfer the focaccia to the paper. Brush the top of the dough generously with olive oil,sprinkle on a little coarse sea salt, as well as some dried rosemary and then finally dimple all over with your fingertips. Cover with plastic and let rise for 20 minutes.To make the cheese rolls:Take the leftover dough and roll it out to an 0.6cm (1/4 inch) thick rectangle, on a lightly floured surface. Using a spatula, spread the cream cheese (don't use too much) over the surface of the dough, leaving a 1.3cm (1/2 inch) border. Sprinkle with the grated cheese, ground pepper, onion powder and caraway seeds. Roll up the dough tightly (lengthwise) to form a log. Trim the ends using a serated knife. Using a sharp knife and a sawing motion, slice the dough crosswise into 12 rounds. Place on a prepared baking pan. Cover with atea towel and let rise for about 35 minutes, until puffy and almost doubled in size.Method for baking the bread:For the focaccia:Preheat the oven to 230°C (450° F). Dimple the bread all over again with your fingertips. Leaving it on the paper, transfer to the hot baking stone, tiles or baking sheet. Bake until golden, about 10 to 15 minutes. Transfer to a rack (remove paper) and let cool at least 10 minutes before serving.For the cheese rolls:Bake rolls at 200° C (400° F) until golden, about 25-30 minutes. Transfer the rolls to a rack when done to cool.

Remarks:For the beginner bread baker I suggest no more than 240g (8 ounces) of potato, for the more advanced no more than 480g (16 ounces). The variety of potatoes you might want to use would include Idaho, Bintje, Russet & Yukon Gold (there are others).The potatoes should be mashed as smoothly as possible and no lumps should be left.Regarding the temperature of the potato mixture, it should feel barely warm to your hand. You should be able to submerge you hand in the mix and not be uncomfortable.The dough will be very sticky to begin with, but as it takes up more flour from the kneading surface, it will become easier to handle.Use a dough scraper to keep your surface clean.The kneaded dough will still be very soft.If you want to make you can also make "normal" rolls and loaves with this dough.The breads are ready if it sounds hollow when tapped underneath.Note about baking order: bake the flat-bread before you bake the loaf or the rolls. Bake the rolls at the same time as the loaf.Note about cooling times: Let all the breads cool on a rack for at least 30 minutes before slicing. The cheese rolls and the focaccia can be served warm or at room temperature.

Serving suggestions:For the focaccia: Cut into squares and slice in half lengthwise. Spread some mayonnaise on both inner halves and then top with Black Forest raw ham, basil, sliced mozzarella, sliced onions, ham and then cover with top half focaccia.You could also fill them with sliced cooked chicken or turkey meat and pesto.For the cheese rolls: Eat them alone or with a salad.

Wow, what a masterpiece... as usual may I add.I wasen't aware that you were part of the Daring Bakers and again, happy to add, I'll be joining you for the next challenges!Then again... no one can surely match up with Rosa on baking challenges, so one really has to enter... all in good fun.Amazing ...simply amazing is your baking; you should change your blog's name to "BORN TO BAKE"!!! LOL LOL LOL

Oh my your focaccia and rolls look amazing! I wish I could have a bite. I love the combination of things you put on the rolls. And I admire your how you got the focaccia in such a perfect square like that.

I've been tempted to sign up as a "daring baker" but haven't because I'm scared of not having enough time. It always looks so interesting, though! Maybe I'll get around to doing it because the concept is interesting. Your potato bread looks great!

Wow, your breads look amazing! If I had any rosemary on hand and wasn't the only one in the house with tastebuds for it I would have added it to my foccacia. And the cheese rolls? Those look to die for!

Rosa, I want to come to your house and have some of that foccacia and a cheese roll...what great flavor combinations...you really took the tender potato bread and ran with the idea of additions. Your photos are lovely, too.

Wow Rosa... I'm so sorry I've arrived so late at *this* party, but as our group grows it takes longer and longer to wind my way around. Your images are stunning -- the cheese bread is beautiful and your focaccia sandwich is going to have me rummaging through my kitchen for a snack as soon as I hit the "publish" button below!